Vanilla Bean Ice Cream

Simple ingredients combine to make arguably the best vanilla bean ice cream you'll ever taste. Add your favorite toppings and enjoy this dessert soon.
Whisk together the first 3 ingredients in a large, heavy saucepan. Gradually whisk in the milk and cream. Cook over medium heat, stirring constantly, for 10-12 minutes or until the mixture thickens slightly. Remove from heat.Beat the egg yolk until slightly thickened. Gradually whisk in about 1 cup of the hot cream mixture with the egg yolk. Add the egg yolk mixture to the remaining cream mixture, whisking constantly. Whisk with vanilla paste. Cool for 1 hour, stirring occasionally.Place plastic wrap directly over the cream mixture and refrigerate for 8 to 24 hours.Pour the mixture into a 1 1/2-quart electric ice cream maker's freezing container and freeze according to the manufacturer's instructions. (Instructions and cooking times may vary.)* Can be substituted with vanilla extract.Try these twists!Chocolate Raspberry Ice Cream: Before transferring the ice cream to a container for further freezing, add 4 ounces of finely chopped semi-sweet chocolate and gently add 1/4 cup of melted pitted raspberry jam.Coconut cream pie ice cream: Bring the milk to 1 cup. Mix 1 cup of coconut milk with sugar and milk. Add 3/4 cup toasted, sweetened coconut flakes before transferring the ice cream to a container for further freezing.